Prep 2 hrs 45 mins
Cook 20 mins
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe contains no flour and really looks like a disaster while it is baking, but have faith because it does turn out pretty well if you follow the directions.
- 4 eggs
- 3⁄4 cup cooking oil
- 1⁄4 cup walnuts, chopped
- 1⁄4 cup raisins
- 1⁄4 cup grated coconut
- 1 teaspoon baking powder
- 1⁄2 cup granulated sugar
- 1 2⁄3 cups water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch).
- Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes).
- While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
- Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
- Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
- Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.